Turkey Ragu Cowboy Spaghetti



Pappardelle with Turkey Ragu

Aug 5, 2014
image
Iain Bagwell

Dry white wine adds zip to this rustic dish of pappardelle pasta tossed with ground turkey, rosemary, marinara sauce and a mixture of carrots, onion and garlic, all dusted with grated Parmesan.

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Cal/Serv:
Yields:
Prep Time: 0 hours 4
Total Time: 0 hours 15
Ingredients
pappardelle pasta
medium carrots
medium onion
garlic cloves
2 tsp. olive oil
1 1/4 lb. ground turkey
1/2 tsp. crushed rosemary
1/4 tsp. Pepper
1/2 c. Dry white wine (optional)
jar marinara sauce
grated Parmesan
Directions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
  2. Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.
  3. Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.
  4. Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.





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Date: 08.12.2018, 19:19 / Views: 43532